Here are the rest of the pics I promised from my previous post!
Behold....the Marjolaine!
Marjolaine is a pastry that consists of layers of dacquoise, whipped cream and buttercream. Because of its simplicity, many variations of this pastry can be easily created. One of the chef instructors at my school has his own recipe of the Marjolaine, which consists of hazelnut dacquoise, whipped cream, hazelnut and chocolate cream. Les Madeleine's is almost exactly the same, except instead of the hazelnut, strawberry cream is used--prehaps for that Neapolitan ice cream flavor combo?
To finish, the entire thing is drenched with chocolate ganache glaze. Before it sets, criss-cross lines are marked on the top for decoration.
Each slice is garnished with a hazelnut, since the dacquoise portion contains hazelnuts. Aesthetics aside, garnishings and decorations on pastries can serve another purpose. They can show an ingredient in the pastry that may not be so obvious--in this case, the hazelnut in the dacquoise. This helps alert the customers with nut allergy to avoid this particular pastry.
Here are the Strawberry Domes being assembled...
The strawberry mousse is smoothed into the silicone dome mold.
...then layered with fruit gelees and sponge cake. Once assembled, they are frozen, at which point they can be easily removed and finished later.
Now, the chef herself in action! Here, she portions the carrot cake cookie dough onto a sheet pan.
Look at her go! It took her less than 10 minutes to portion the entire bowl of dough. Speed is of utmost importance in mass production.
The portioned cookie dough is kept in the freezer. Each morning, some will be baked to provide customers with freshly baked cookies. Making a large batch of dough and storing it in the freezer cuts a huge amount of time from labor--instead of making a small batch each and every single day.
I'm definitely learning a lot here!
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